Poached chicken breast with fresh salsa

1 Servings

Ingredients

Quantity Ingredient
1 cup Dry white wine or chicken broth
½ teaspoon Thyme
¼ teaspoon Salt
⅛ teaspoon Black pepper
4 Boneless; skinless chicken breast cutlets, about 1 LB
1 medium Tomato; chopped
1 small Avocado; chopped
½ cup Fresh cilantro; (leaves only),finely chopped
¼ cup Finely chopped walnuts
1 Jalapeno peppers; seeded and minced, (up to 2)
1 small Onion; minced
2 tablespoons Lemon juice
¼ teaspoon Salt
½ cup Poaching liquid from Rice Bowl after cooking chicken; (or 2 TB each of poaching liquid and olive oil)

Directions

POACHED CHICKEN

FRESH SALSA

SOURCE: "Black & Decker Handy Steamer Plus Booklet" Fill Steamer Base with water to "Hi" fill line. Position Steaming Bowl.

Combine wine or chicken broth, thyme, salt and black pepper in Rice Bowl.

Stir to blend seasonings. Add Chicken breast cutlets, with thickest parts toward sides of Rice Bowl. Position cover and steam for 34-37 minutes, or until done. While chicken is cooking, combine tomato, avocado, cilantro, walnuts jalapeno peppers, onion, lemon juice and salt; mix well. Transfer chicken cutlets to a bed of rice, if desired. Stir ¼ cup poaching liquid from Rice Bowl(or poaching liquid & olive oil) into Salsa. Top cutlets with fresh Salsa and serve immediately. Pass remaining poaching liquid, if desired.

Yield: Makes 4 servings ( 1 cutlet, about ½ cup salsa each) Posted to MC-Recipe Digest by "Cynthia" <babycakes@...> on Feb 28, 1998

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